Watermelon Gazpacho

• 1 pound Tomatoes
• 1 Red Bell Pepper, Seeds Removed
• 1/2 Big Cucumber, Peeled
• 1-1/3 pound Watermelon, Seeds Removed
• 2 cloves Garlic
• 3 Tablespoons Chopped Fresh Basil Leaves, Plus More For Garnish
• 1 Lime, Juiced
• 2 Tablespoons White Wine Vinegar
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• Salt And Freshly Ground Black Pepper, To Taste
• 6 slices Ciabatta Bread

1. Roughly chop vegetables, garlic, and basil. Transfer to a food processor or blender. Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black
2. Heat a grill or a griddle pan to medium high heat. Drizzle ciabatta slices with remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side.
3. Serve gazpacho with grilled ciabatta. Enjoy!

tomatoes, red bell pepper, cucumber, garlic, fresh basil, white wine vinegar, olive oil, salt, bread

Taken from tastykitchen.com/recipes/soups/watermelon-gazpacho-3/ (may not work)